Name: Marinara
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italianish
Ingredients: 5 Tbs olive oil; ½ tsp red pepper (optional); 1 cup carrots, chopped; 5 cups onion, chopped; 1 tsp pepper; Salt, to taste; 4 Tbs garlic, finely diced; 4 28-ounce cans san Marzano tomatoes; 1/3 cup tomato paste (about on 4.5-ounce tube); 1 bottle red wine; 2/3 cup fresh basil; ¼ cup fresh oregano (optional); ¼ cup parsley (optional); ½ tsp baking soda; Salt and pepper to taste

Description

While my marinara differs from Clemenza’s and most traditional Italian recipes, it has evolved over the last twenty years into a flavor that is woven into the proverbial fabric of my kitchen.

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Ingredients

Units Scale

5 Tbs olive oil
1/2 tsp red pepper (optional)
1 cup carrots, chopped
5 cups onion, chopped
1 tsp pepper
Salt, to taste
4 Tbs garlic, finely diced
4 28–ounce cans san Marzano tomatoes
1/3 cup tomato paste (about on 4.5-ounce tube)
1 bottle red wine
2/3 cup fresh basil
1/4 cup fresh oregano (optional)
1/4 cup parsley (optional)
1/2 tsp baking soda
Salt and pepper to taste

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Instructions

In a large pot or dutch oven, heat olive oil and red pepper over medium heat. Add the carrots and stir to combine. Cook for 4-5 minutes.
Then, add the onions as well as pepper and salt to taste and cover. Cook for about 10 minutes, stirring occasionally so that the onions don’t burn. Uncover and cook an additional 8-10 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes. (It’s important not to burn the garlic.)
Open a bottle of wine and pour yourself a glass. It is important to make sure that the wine you add to the sauce is drinkable…and why not enjoy a sip of wine while you cook? Stir the remainder of the bottle of wine (3 cups) into the sauce. Reduce the heat to a simmer. Simmer for about 20-30 minutes to reduce the wine.
Then, add the canned tomatoes and tomato paste. Stir to combine. Simmer for about 20-25 minutes. Reduce the marinara by about ¼ volume by simmering for at least 45 minutes but up to 1 ½ hours. The marinara does need stirred occasionally to prevent the bottom from burning.
Just before serving, add the herbs, salt and pepper to taste, and baking soda. Puree with an immersion blender.
If making meatballs, dunk the meatballs into the sauce and let simmer for about 30 minutes for the flavors to combine. Otherwise, spoon the sauce over whatever pasta your heart desires.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Sauces
Cuisine: Italianish

Keywords: Pasta Sauce, Italian, Weeknight Dinner